I am my mother. I never thought in a million years that I’d come to that conclusion but here we are. For the last couple of weeks I’ve been sorting through my recipe boxes. Yes, I have two stuffed to the bursting point boxes of recipes. Some of the recipes date back to B.C. (before children) or even pre-B.C. (before Betty Crocker)! It has been my mission to wade through the contents and toss any that are horrible. Now I have to confess that a good portion of these were part of a 9th grade Home Economics project that involved collecting recipes and putting them into a card box. I was not selective. It was one of those boring and in my 9th grade mind pointless activities. I did exactly what was required to receive an A. Thus I have in this file a couple of recipes that I will never in 10,000 years ever make or eat if someone else makes. The funny thing is that my mother gave me a fist full of newspaper clippings and recipes that she had collected and never used for this… so we have 2 generations of dishes that no one wants to eat.
I’ve come undone
I’ll just say no!
Green olive soup
I’m better off dead
I hope you enjoyed the list poem (with a touch of rhyme), I’ve tossed the above recipes. The asparagus flan was a weird and disgusting recipe. Just imagine for a moment making a fruit flan but substituting asparagus in place of apricots. Yeah, there is no point in keeping that one! I did however keep the recipe for “Cherry Fluff” that my Grandma Tena gave me. She went through a phase in the late 1970s when she made and served this dessert at every get together. I’m not sure why but it was a favorite, however I usually make it with black cherry jello.
1 large package of cherry jello
1 can cherry pie filling
1 can fruit cocktail drained well
16 oz. cool whip
1 c. chopped pecans
Mix together pie filling, jello, and fruit cocktail. Fold in cool whip until it is a uniform pink. Refrigerate. Sprinkle nuts on top and serve well chilled.